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1
MAKE THE STUFFING
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2
In a small saucepan, melt 2 tbs. of the butter over medium-low heat. Add the scallions and a pinch of salt and cook, stirring, until softned, 3 to 4 minutes (don't brown). Take the pan off the heat and stir in the Worcestershire sauce and hot sauce. Cool to room temperature.
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3
In a medium bowl, combine the mayonnaise, 1 Tbs. of the chopped parsley, 1 tsp. of the lemon juice, the lemon zest, the mustard, 1/4 tsp. salt, and a few grinds of pepper. Stir in the cooled scallion mixture. Add the crab and mix gently but thoroughly.
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4
In a 10-inch skillet, melt the remaining 1 1/2 Tbs. butter over medium heat. Add the breadcrumbs and cook, stirring, until light golden brown, about 4 minutes. Transfer to a medium bowl and mix in the remaining 1 Tbs. chopped parsley and 1/4 tsp. salt.
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5
STUFFING THE SHRIMP
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6
Line a rimmed baking sheet with parchment and rub lightly with butter. Arrange the butterflied shrimp on the baking sheet. Using a spoon or your hands, mound a heaping tablespoon of the crab mixture onto the shrimp. Sprinkle and pat the breadcrumbs over the crab. (this wil be messy; don't worry if there are crumbs on the baking sheet.) Flip the tail of each shrimp up and over the crab.
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7
BAKE THE SHRIMP
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8
Position a rack in the center of the oven and heat the oven to 400. Bake until the shrimp are cooked through, the crabmeat is hot, and the crumbs are golden brown, 12 to 14 minutes
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9
While the shrimp are in the oven, toss the frisee and the whole parsley leaves with the remaining 1/2tsp lemon juice, the olive oil, and a pinch of salt.
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10
On 8 small plates, arrange a small pile of the salad and two shrimp. Serve right away.
